Modified properties of a glycated and cross-linked soy protein isolate by transglutaminase and an oligochitosan of 5 kDa.

Published in: Journal of the science of food and agriculture (2016)

Oligochitosan of 5 kDa and transglutaminase can be used to glycate and cross-link SPI. This approach is applicable to generate potential protein ingredient with good hydration and dispersive stabilisation. © 2016 Society of Chemical Industry.

Keyphrases

heat shock protein
protein protein
celiac disease
amino acid
binding protein
solid phase extraction
mass spectrometry
human health
simultaneous determination